المكونات
- Roma tomatoes 6, ripe
- Lemons 3
- Celery 4 stalks
- Tomato juice 2 tbsp
- Worcestershire sauce 1 tsp
- Tabasco 1 tsp
- Spinneysfood Ground Black Pepper A pinch
- Pickle juice or olive brine 4 tbsp
- Spinneysfood Chilli Flakes To taste
- Spinneysfood Organic Feta Cheese 200g
- Pitted green olives 300g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Spinneysfood Dried Oregano ½ tsp
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Feta and green olive checkerboard with clarified Bloody Mary
Other 25 Mins Prep
- To make the bloody Mary put the tomatoes, 1 lemon, 2 celery stalks, tomato juice, Worcestershire sauce, tabasco, a pinch of pepper and pickle juice in a blender and blitz until smooth.
- Line a fine-mesh sieve with a clean cheesecloth. Place the sieve over a large bowl. Pass the blended mixture through the sieve then place in the fridge for 1 hour, or until the liquid is completely clear. Chill until needed.
- Cube the feta, making sure they are about the same size as the olives. Arrange the feta and olives in a checkerboard pattern on a flat serving dish. Drizzle over the olive and sprinkle over the oregano and chilli flakes. Finely grate a lemon over. Chill until ready to serve.
- When ready to serve, cut the lemon in half and rub it around the rims of 4 glasses. Dip these in chilli flakes, then pour in the bloody Mary mixture. Halve the celery stalks and place one in each glass before serving.